Bulk Pea Protein
$0.00
Source86 sources, imports, and supplies bulk pea protein powder to plant-based, bakery, and beverage manufacturers. Pea protein is isolated from yellow peas and sold in standard and hydrolyzed forms. Standard powder is available at 80% and 83% protein concentration, and hydrolyzed powder is enzymatically broken into smaller peptides for faster solubility and digestibility. Conventional and Certified Organic lots are available across these forms.
Pea protein delivers a complete amino acid profile, including all nine essential amino acids, and is naturally high in lysine and arginine relative to cereal proteins. Standard powder is milled to 80 to 100 mesh and disperses with agitation, while the hydrolyzed grade is milled finer and dissolves instantly in cold or hot liquids.
Raw material is sourced primarily from Canada and the United States. Manufacturers use pea protein as a complete plant-based protein source in supplements, meat alternatives, dairy alternatives, and fortified foods. Non-GMO documentation is available, and additional certifications can be sourced on request.
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Product Data
| Scientific Name | Pisum sativum. |
|---|---|
| Identity | Isolated pea protein powder; standard and enzymatically hydrolyzed forms. |
| Available Forms | Standard powder and hydrolyzed powder; hydrolyzed grade is milled finer and dissolves faster. |
| Protein Content | 80% standard grade; 83% higher-concentration grade also available |
| Solubility / Dispersibility | Standard powder disperses with agitation; hydrolyzed powder dissolves instantly in cold and hot liquids. |
| Amino Acid Profile | Complete profile with all nine essential amino acids; naturally high in lysine and arginine. |
| Certification | Conventional and Certified Organic lots available in both standard and hydrolyzed forms; buyer selects at order time |
| Color | Light beige to pale green; hydrolyzed grade may run slightly lighter due to processing |
| Odor and Flavor | Neutral and mild; no strong aroma or aftertaste. |
Certifications & Compliance
Certified Organic lots are available across both the standard and hydrolyzed formats, so buyers sourcing conventional and organic material can select the eligible form at order time.
- Certified Organic: Available in standard and hydrolyzed forms; eligible lots documented at order time
- Non-GMO: Non-GMO status documentation available on request.
- Core Documentation: Certificate of Analysis, Product Specification Sheet, Allergen Statement, Country of Origin Documentation, and Safety Data Sheet provided per shipment.
- Ingredient-Specific Testing: Heavy metals, microbiological reports, and amino acid profile testing available to support incoming inspection.
- Traceability: Lot-level traceability and transaction certificates provided for organic and other chain-of-custody claims.
Production & Sourcing
Pea protein is sourced primarily from Canada and the United States, where large-scale yellow pea cultivation supports consistent raw material volume and reliable delivery windows. Processing is controlled from bean intake through final milling to protect protein concentration and support both conventional and certified organic supply chains. Standard and hydrolyzed grades follow the same extraction path and split only at the final processing step.
- Harvesting and Cleaning: Yellow peas are harvested and cleaned to remove dirt, debris, and other impurities.
- Splitting: The outer shell is removed, leaving the inner split peas that carry the bulk of the protein.
- Milling: Split peas are ground into a fine powder to increase surface area for extraction.
- Protein Extraction: Milled powder is mixed with water to form a slurry, then separated by centrifugation or filtration to isolate the protein from fiber and starch.
- Removal of Fiber and Starch: The extracted protein solution undergoes further processing to remove residual fiber and starch.
- Drying: The protein-rich liquid is dried using spray drying or drum drying to produce a powder.
- Final Processing: Standard drying and a second milling pass yield the 80% or 83% protein powder. For the hydrolyzed grade, the isolated protein instead undergoes enzymatic hydrolysis before drying, breaking it into smaller peptides.
Applications
Primary protein source for powders, shakes, and capsule-fill formulations.
Added to bread, muffins, and cookies to raise protein content without altering structure.
Used in granola bars and protein bars to boost protein content in on-the-go formats.
Formulated into burgers, sausages, and nuggets to replace animal protein.
Used in plant-based yogurt, ice cream, and milk alternatives.
Dissolves into smoothies, protein drinks, and nutritional shakes.
Hydrolyzed grade supports formulations requiring rapid digestibility.
Physical & Functional Characteristics
- Color: Light beige to pale green, varying slightly by processing method.
- Flavor: Mild and neutral, without a strong or bitter aftertaste.
- Aroma: Faint, without a strong or vegetal odor.
- Texture: Fine, powdery, and free-flowing with no gritty residue when blended.
- Solubility: Standard powder disperses with agitation; hydrolyzed powder dissolves instantly in cold or hot liquids.
- Moisture Profile: Low moisture content supports stability and resists microbial growth.
- Nutritional Composition: Complete plant protein source with all nine essential amino acids and low sugar content.
- Dietary Suitability and Allergens: Free from gluten, dairy, and soy; suitable for vegan and vegetarian formulation.
- Ingredient Composition: Single-ingredient isolated pea protein with no added carriers or fillers in the standard grade.
- Handling Sensitivity: Fine powder can generate dust during transfer and should be handled with standard dust-control practices.
- Environmental Sensitivity: Sensitive to humidity; prolonged moisture exposure can cause clumping.
Functionality
- Water Binding: Absorbs and retains moisture, supporting structure in baked and formed products.
- Solubility and Dispersion: Standard powder disperses with agitation; hydrolyzed powder dissolves instantly without clumping.
- Emulsification: Stabilizes fat-and-water systems in dairy alternatives and beverage formulations.
- Digestibility: Hydrolyzed peptides absorb faster than intact protein, supporting rapid-uptake formulations.
- Dose Control: Concentration options at 80% and 83% let formulators hit protein targets without over-inclusion.
- Texture Contribution: Contributes to the bind and chew of plant-based meat analogs.
- Heat Stability: Withstands standard baking and beverage processing temperatures without losing functional performance.
Benefits for Commercial Manufacturing
- Concentration Options: 80% and 83% protein grades let manufacturers match formulation targets without blending suppliers.
- Format Flexibility: Standard and hydrolyzed forms cover both structural applications and rapid-solubility needs on one page.
- Organic Pathway: Certified organic lots are available in both standard and hydrolyzed forms, avoiding a secondary supplier.
- Documentation Readiness: Certificate of Analysis, amino acid profile, and origin documentation are issued per shipment to support qualification.
- Sourcing Continuity: Multi-country sourcing across Canada and the United States supports consistent year-round availability.
- Digestibility Advantage: The hydrolyzed grade gives buyers a faster-absorbing option for clinical and rapid-uptake formulations without a separate ingredient listing.
